Sous Chef

Job DescriptionJob DescriptionSous Chef – Growing Restaurant GroupSalary: $65,000–$70,000 + BonusA rapidly growing restaurant group is seeking a hands-on Executive Sous Chef to lead daily kitchen operations, develop a strong culinary team, and ensure consistent food quality and execution.Sous Chef Responsibilities:Oversee all daily kitchen operations, preparation, and serviceRecruit, train, coach, and develop back-of-house employeesMaintain food quality, recipe consistency, presentation, and ticket timesManage ordering, inventory, waste, product rotation, and food costsEnforce food safety, sanitation, and cleanliness standardsPartner with culinary leadership on recipes, systems, and operational improvementsIdentify and develop future kitchen leadersSous Chef Requirements:At least 1–2 years of culinary leadership experience in a full-service restaurantStrong cooking, preparation, knife, and expediting skillsUnderstanding of food costs, inventory, purchasing, labor, and P&L statementsHands-on, team-focused leadership styleServSafe certificationAbility to work days, nights, weekends, and holidays as neededThis company offers strong compensation, benefits, bonus potential, professional development, and tremendous growth opportunities as it continues expanding into new markets.